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Some Factors Affecting the Stability of Certain Milk Properties. V. Interrelation of Certain Metals and Metallic Ions and the Development of Oxidized Flavor in Milk¹

New Jersey Agricultural Experiment Station, New Brunswick, N. J.

ABSTRACT

The results of these studies indicate that:

Divalent manganese added to milk contaminated with copper or iron completely inhibits or greatly retards the development of oxidized flavor.

Metallic manganese exhibits an effect similar to that of divalent manganese.

Divalent manganese has no effect on the magnitude of the oxidation-reduction potential or the rate of deterioration of ascorbic acid in uncontaminated or copper-contaminated milk.Aluminum does not prevent the development of oxidized flavor in copper-contaminated milk.

¹ Journal series of the New Jersey Agricultural Experiment Station, Department of Dairy Husbandry.